Paula Deen’s Crockpot Mac and Cheese RECIPE

If you’re looking for the ultimate comfort food that practically cooks itself, Paula Deen’s Crockpot mac and cheese is the recipe you need!

This creamy slow cooker macaroni and cheese combines tender elbow macaroni with a rich, velvety cheese sauce made from scratch. With the ease of a Crockpot and a blend of cheeses, this dish guarantees a perfectly indulgent meal every time.

One of the standout features of Paula Deen’s Crockpot mac and cheese is its simplicity. You only need to soften the macaroni, mix up a few key ingredients, and let your slow cooker work its magic. The combination of sharp cheddar cheese, whole milk, and a hint of dry mustard creates a sauce that’s not only creamy but also packed with flavor. Whether you’re serving it as a side dish at a family gathering or as a main course for a cozy night in, this mac and cheese is sure to be a hit.

The best part? You don’t need to stand over the stove, whisking a roux or baking a casserole. This slow cooker recipe does all the hard work for you, and the result is a perfectly creamy, luscious mac and cheese that everyone will love. Ready to make the best mac and cheese of your life? Let’s dive into the key ingredients that make this dish so special!

Key Ingredients for Paula Deen’s Crockpot Mac and Cheese

• Elbow Macaroni – The classic choice for mac and cheese, these small pasta tubes hold the cheese sauce perfectly in every bite.
• Sharp Cheddar Cheese – Freshly shredded cheddar is essential for a smooth, creamy texture and a rich, cheesy flavor. Skip the pre-shredded variety to avoid anti-caking agents.
• Butter – Adds richness and a buttery undertone to the cheese sauce.
• Whole Milk – Provides creaminess and balances the sharpness of the cheddar.
• Condensed Cheddar Cheese Soup – Enhances the cheesy flavor and adds an extra layer of creaminess to the sauce.
• Sour Cream – Adds tanginess and helps create an ultra-smooth cheese sauce.
• Dry Ground Mustard – A secret ingredient that intensifies the cheese flavor, giving the dish a subtle depth.
• Sea Salt and Black Pepper – Simple seasonings that bring out the flavors of the cheese and pasta.

Step-by-Step Paula Deen Crockpot Mac and Cheese

STEP 1: Bring a large pot of salted water to a boil and cook the elbow macaroni just to al dente, following package directions. Drain well so excess water doesn’t dilute the sauce.

STEP 2: While the pasta cooks, add the butter, shredded cheddar, and mozzarella to a large skillet over low to medium-low heat. Stir gently until the butter melts and the cheese starts to soften into a thick, glossy mixture.

STEP 3: Spoon the melted cheese and butter mixture into the crockpot. Add the cheddar cheese soup and sour cream, stirring until everything is mostly combined and smooth. It’s okay if there are a few streaks of cheese; they’ll melt as it cooks.

STEP 4: Tip the drained macaroni into the crockpot. Pour in the milk, then sprinkle over the salt, mustard powder, and paprika. Stir thoroughly, making sure every piece of pasta is coated and the seasonings are evenly distributed.

STEP 5: Cover the crockpot and cook on LOW for about 2 hours. Stir once or twice during cooking, scraping along the sides and bottom to keep the cheese from catching and to help the sauce thicken evenly.

STEP 6: After 2 hours, the pasta should be tender and the sauce thick, creamy, and deeply cheesy. Taste and adjust salt or seasoning if needed. Switch the crockpot to WARM for serving and enjoy straight from the pot.

Tips for Perfect Slow Cooker Mac and Cheese

• For the best results, always use freshly shredded cheese. It melts more smoothly and evenly compared to pre-shredded varieties.
• If you like a thicker, more casserole-like mac and cheese, consider adding the beaten eggs. For a creamier texture, leave them out.
• Stir the mac and cheese occasionally during cooking to ensure even distribution of the sauce and prevent sticking.

Delicious Variations and Serving Suggestions

Paula Deen’s Crockpot mac and cheese is versatile enough to accommodate many variations.

For added flavor, consider mixing in some cooked bacon, caramelized onions, or sautéed mushrooms.

You could also experiment with different cheese combinations, such as a mix of Gruyère and mozzarella for a different twist.

Pair this mac and cheese with a fresh green salad or roasted vegetables for a balanced meal, or serve it alongside barbecue chicken or ribs for a hearty family feast.

How to Store Leftovers and Reheat Like a Pro

To store leftovers, allow the mac and cheese to cool completely before transferring it to an airtight container.

Refrigerate for up to 3 days. When reheating, add a splash of milk to restore its creamy consistency. Gently reheat in a saucepan over low heat, stirring frequently, or use a microwave, covered, at 50% power to prevent the sauce from separating.

Enjoy Paula Deen’s Crockpot mac and cheese as a comforting, cheesy delight that everyone will ask for seconds!

Can I use different cheeses?

Yes, you can swap part of the cheddar for Colby Jack, Monterey Jack, or another melty cheese. Just keep at least some sharp cheddar for flavor so the dish still tastes rich and “cheesy.”

Do I have to cook the pasta first?

For this version, yes. The recipe is written for pre-cooked macaroni. Using dry pasta directly in the crockpot would change the liquid ratio and timing, and you’d likely end up with unevenly cooked noodles.

Can I make this crockpot mac and cheese ahead of time?

You can prepare it a little early and keep it on WARM for about an hour, stirring occasionally. For longer holding, slightly undercook the pasta and add a splash of milk when reheating.

How do I keep the sauce from turning grainy?

Use full-fat dairy, avoid overheating, and stick to LOW. Grating cheese from blocks helps, and stirring gently once or twice during cooking keeps everything smooth and emulsified.